Zucchini, Squash, and Corn Casserole
Yield: Makes 8 to 10 servings
1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups fresh corn kernels
1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups soft, fresh breadcrumbs, divided
1 cup freshly grated Asiago cheese, divided
Preheat the oven to 350°. Bring the first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp tender. Drain; gently press between paper towels.
Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté for 10 minutes or until tender. Add garlic, and sauté for 2 minutes.
Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumb and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Melt the remaining 2 Tbsp. butter. Stir in the remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
Recipe courtesy of Southern Living.